I love each batch of MD I whip up, but I am starting to play around with adding other elements. What have you added to or taken away from the MD rub that you've been pleased with?
-
-
With my last batch I added 1 tsp of chipotle powder, which may be just a tad much for our tastes, but still nice. -
As many know I'm a lover of a topping of brown sugar on top of my ribs after a generous dose of rub. Lately when I make ribs if I do more than one rack I do a rack with my rub and brown sugar on top, and at least one with MMD with brown sugar on top. One of my buddies is addicted to the MMD with extra brown sugar. He's not a big eater but he kept eating, had 4ths one night until the 2 racks of MMD were gone. His wife told us he kept going on & on about how good those were. So this is my "mod"- a generous dose of it, light shake of salt on top of the rub, with a brown sugar topper.Comment
-
When I make MD I substitute 1/4 cup of the paprika with chili powder. I've found this really brings out the bbq flavor. Paprika by itself is just not that interesting. I've tried substituting the ginger and rosemary, but never found something I liked better.
When I make MD I split the batch in half. Half gets 1/8 cup of salt and half gets no salt. That way I have a salty version for days I don't have time to brine, or if I'm using it on something like popcorn.Comment
-
I like the idea of adding chili powder, or something in that family of spices. I would like to add some kind of boldness that compliments the overall sweetness of the MD rub, but I don't want it to be hot/spicy boldness.Comment
-
I'm tempted to try a version with mustard powder. Reason being when I was young my mother used to do pork chops that were covered in English Mustard then dusted with light brown sugar then grilled for a few minutes on both sides. They were delicious and I think it would work well with pulled pork and ribs.Comment
-
I hate Rosemary so I replace with Thyme
I hate Ginger so I replace with Allspice.
Modified Memphis Dust is the result.Comment
-
It can be a love it or hate it thing, but my long time rib rub secret ingredient is Garam Masala. No more than a tsp in the standard batch. Chipotle is a given, varying quantity by intended consumers.Comment
-
Nutmeg is also good, ginger and nutmeg are good friends.Comment
-
Sounds like you'd like the chili powder substitution for half the paprika then!Originally posted by JPGators17 View PostComment
-
I got some hatch chili powder and habenero chili powder for Christmas. I am going to see how this works in BBBR.Comment
-
So much to learn and so little time. Not enough money for meat to heat(smoke) and eat.
Good informative post. Thanks
Comment
-
Any time I get a gift of a commercial rub, I toss it into my quart mason jar of MMD. Whenever the jar gets low I mix up a new batch. So a lot of commercial rubs (yes, with salt) get mixed in.
If you are using a commercial rub with salt, you can still dry brine. Just apply the rub the night before. None of the seasonings penetrate, but the salt does. Easy.Comment
-
Not a huge fan of mmd it is ok I use it for cooks at the winery. My preference is quarter cup Br sugar third cup Lawrys sweet and smoky it is salt free table spoon onion, garlic powder, chili powder, teaspoon fresh mixed pepper corns and a teaspoon to 1.s teaspoons of chipotle powder normally sometimes cayenneComment
Comment